Best Magazine Of Haute P√Ętissere

Jer Yenn

Working in French kitchens, Jer Yenn learned the importance of precision, timing, and hard work. Upon returning to Malaysia, he decided to open JY FOOD LAB together with Jia Yi in 2016.

Here they fuse meticulous French-influenced culinary and pastry techniques using a mix of European and Asian ingredients.

JY Food Lab began its activity as a small kitchen where they prepared both sweet and savory dishes. In 2021, after the pandemic, he focused his activity on the sweet side, with creations intended for all types of events and individuals, working in a new, better-equipped workshop.

“Our goal is to create moments of joy in every bite, making each cake memorable”

so good.. magazine #32

Featured in so good #32